Pomegranate Braised Short Ribs

Makes 8 servings
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For Ribs:
  • 8 18 oz. beef short ribs
  • 1 cup Kosher Salt
  • 1 gal. Cold Water
  • ¼ cup Vegetable oil

For Braising Liquid:
  • 1 large Carrot, chopped
  • 4 stalks Celery, chopped
  • 2 medium White onions, chopped
  • ¼ cup Cardamom seed
  • 2 tbsp. Coriander seed
  • 2 tbsp. Thyme
  • 2 cups White wine
  • 1 quart Veal stock
  • ¾ cup Pomegranate Molasses
  • 1 cup Tomato Paste
  • Water to cover ribs
  • Cornstarch
Method:

One day in advance, vigorously mix the salt and water with a whisk. Soak the ribs overnight.

The next day remove the ribs and rinse; pat dry with paper towels. In a large heavy pot, heat ¼
cup vegetable oil. Sear the ribs on all sides. Set aside. Discard any excess oil.

Add the carrot, celery and onion and sauté until onion is translucent. Add the cardamom,
coriander, and fresh thyme. Add the wine and reduce by half. Add the veal stock and bring to a
simmer. Stir in the tomato paste.